Time needed: 1 hour and 10 minutes.

Makes: 1 – 3 servings

2 – 3 bundles gabi leaves
1 piece red onion, chopped
3 pieces garlic cloves
1 piece ginger, cut into 1-inch length and 2-inch wide
2 pieces red chili (siling labuyo)
3 pieces lemongrass stalks
1 tablespoon black peppercorns
2 tablespoons oil
1 1/3 cup + 1/4 cup dulong
1/2 cup flour
2 piece eggs
5 pieces prawns, halved
1/2 cup calcag (OPTIONAL)
2 cups coconut milk
salt, to taste
Ground black pepper, to taste


  1. Prepare aromatic paste

    Wash fresh gabi leaves and cut off stalks. With a mortar and pestle. pound the onion, garlic cloves, ginger, lemongrass, chili, and peppercorns into a paste.

  2. Saute aromatics paste

    In a pan, saute the aromatic paste in oil until fragrant. remove from heat.

  3. Make dulong mixture

    In a bowl, combine sauteed paste, dulong, flour, and eggs. Season with salt and pepper to taste and mix well.

  4. Stuff gabi leaves

    Take two gabi leaves on top of each other and place: 1 – 2 tablespoons of the dulong mixture, 1 piece of prawn, some calcag, and two tablespoons of coconut milk.

  5. Fold and stack

    Fold the gabi leaves over the fillings and roll tightly. Repeat for remaining gabi leaves and filling. Stack neatly into a pot.

  6. Boil

    Pour remaining coconut milk, red chili, and lemongrass into the pot with the gabi leaf rolls. boil over medium heat for about 30 – 40 minutes until cooked.

Click to rate this post!
[Total: 0 Average: 0]